|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dishmachine to not be properly sanitizing. EHS ran dishmachine with Thermolabel strip 3 times with no color change. Booster heater was turned off. PIC stated they turn booster heater off every night. CDI- Booster heater was turned on and proper sanitization temperature was reached. Dishes washed this morning were sent back through dishmachine to properly sanitize. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed green beans cooling in the walk thru, tightly covered. CDI- Green beans were vented. |